Pumpkin Pie Brownie

Yumm.  I wanted to make something with pumpkin for Thanksgiving so I wouldn’t miss traditional pumpkin pie.  I had been meaning to make this recipe since Halloween, and Thanksgiving seemed like the perfect time!  It’s from Vegan Cookies Invade Your Cookie Jar and is super chocolatey and pumpkin pie-like.

For the brownie layer: (Note – this is soo good I may try this alone sometime)

4 oz bittersweet chocolate, melted
1 C canned pumpkin
1/4 C sugar
1/4 canola oil (I used my favorite, safflower oil)
1 t pure vanilla extract
3/4 C flour
1/4 C Dutch cocoa powder
1 T corn starch (or tapioca flour)
1/4 t baking soda
1/4 t salt

For the pumpkin layer:

1/4 C canned pumpkin
2 T corn starch or tapioca flour
1/2 C soy milk
1/3 C sugar
1 t pure vanilla extract
1/4 t ground ginger
1/4 t ground cinnamon
A pinch of ground nutmeg
A pinch of ground allspice

To decorate:

A handful of chocolate chips

  1. Preheat oven to 350 degrees.  Grease a 9″ springform pan.

To make the brownie layer:

  1. Melt the chocolate over a double boiler.
  2. In a large mixing bowl, mix together the pumpkin, sugar, oil, and vanilla.  Sift in the flour, cocoa powder, corn starch, baking soda, and salt and stir to combine, then mix into the melted chocolate.

To make the pumpkin layer:

  1. Mix all the ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

  1. Use a spatula to spread the brownie layer mixture into the prepared baking pan.  Pour the pumpkin layer over it, leaving a little room at the edges if you can.  Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
  2. Let the brownies cool for 20 minutes and then transfer the pan to the fridge to set for at least an hour and a half.  Once set, decorate with chocolate chips, slice into wedges, and serve.

Rating:  A-.  The brownie layer was super moist and yummy.  The pumpkin layer was a little moist – maybe I didn’t bake it quite as long as I needed to.  Still, it provided a super yummy vegan treat for me for Thanksgiving, and I may be testing out this recipe again!

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